Sunday Herald Sun - Body and Soul

POTIRON (FRENCH PUMPKIN SOUP)

-

SERVES 4

1/3 cup (80ml) extra virgin olive oil

60g unsalted butter

5 large eschalots, chopped

4 garlic cloves, chopped

2kg butternut pumpkin, peeled, seeds

removed, cut into 1.5 cm cubes 6 cups (1.5L) milk

1/3 cup (80ml) crème fraîche, whisked

to loosen

1 bunch chives, snipped

Crusty baguette, to serve

Place oil and butter in a large saucepan over medium heat. Add the eschalot and garlic, and season with salt. Cook, stirring, for 4-5 minutes until softened. Add the pumpkin then cover and sweat, shaking pan occasional­ly, for 8-10 minutes.

Pour in the milk and season with salt and pepper. Bring to the boil, then reduce heat to low and simmer for 15-20 minutes, until the pumpkin is tender.

The milk will curdle, but will come back together when you blend the soup.

Being mindful of the heat, carefully transfer the pumpkin mixture into a large blender and whiz until smooth and thick.

Season to taste. Return the soup to the pan and keep warm until needed.

Ladle soup into bowls, top with a scoop of crème fraîche, and sprinkle over chives and some freshly ground black pepper.

Serve immediatel­y with a crusty baguette on the side.

 ??  ?? delicious. on sale now See the March issue for more inspiratio­n from your favourite chefs
delicious. on sale now See the March issue for more inspiratio­n from your favourite chefs

Newspapers in English

Newspapers from Australia